| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Chinese, Dim sum |
1 |
Servings |
INGREDIENTS
|
|
**** NO E ***** Karen Adler FNGP13B. Yield: 4 servings |
| 1/2 |
lb |
Flank steak;; -=OR=- Flank steak |
| 1 |
sm |
Onion; cut into thin wedges |
| 2 |
|
Celery stalks cut into thin slices |
| 2 |
md |
Tomatoes; cut in small wedges |
| 1 |
tb |
Brown sugar |
| 3/4 |
ts |
Salt |
| 3 |
tb |
Oil 1/2 rec. egg noodle dough* |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Light soy sauce |
| 1 |
tb |
Sherry |
| 1 |
tb |
Cornstarch |
| 4 |
tb |
Catsup |
| 3/4 |
c |
Chicken broth |
| 1 |
tb |
Oyster sauce |
INSTRUCTIONS
MEAT MARINADE
SAUCE MIXTURE
*Recipe is included in this collection. PREPARATION: Parboil noodles
for 3 minutes. Rinse with cold water and drain well. Line cookie sheet with
foil and rub with 1 tbsp. oil. Put boiled noodles in a thin layer on
a cookie sheet. Place in a preheated 400 degrees oven for 20
minutes. Turn over and brown for 10 more minutes (The noodles will stick
together in a sheet.) Cool. Break into small pieces. Slice flank steak
cross grain and mix with marinade for 1/2 hour. Mix sauce. Sprinkle brown
sugar over tomato wedges. COOKING: Heat wok. Add 1 tbsp. oil and stir fry
onions with celery for 1 1/2 minutes, sprinkle a little salt and sugar to
taste. Set aside. Heat 2 tbsp. oil, stir fry beef until almost
done; add tomato wedges to heat through. Set aside. Stir in sauce mixture
and wait for it to thicken. Add noodles and mix until they are soft. Add
salt, vegetables and meat. Mix well and serve. DO AHEAD NOTES:
Make ahe ad and reheat in wok by stir frying, or place noodles in a loosely
covered casserole in slow oven (250 degrees) for 1/2 hour.
Make sure food is at room temperature before reheating.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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